"Macaroni and Cheese" is
basically just macaroni tossed in cheese melted in cream or sauce béchamel w/
cheese (Sauce Mornay), I call this one "Mik Mac and Cheese" from
there the options are limitless from the type of cheese or macaroni used,
plain, oven baked or deep fried, with ham, bacon or other meat, roasted
peppers, sundried tomatoes, smoked chilies, with thyme, parsley, lemon pepper
or truffles, to Alfredo ( ok not really, but Douglas Fairbanks Jr. was a big
fan of mac & cheese so vacationing in Rome sent a request into the kitchen
for it and the chef presented him with his own interpretation that bares the
chef’s name to this day)…
Shopping
List
Pasta, I am using medium shells
Extra sharp cheddar
Parmesan cheese
Béchamel sauce, (milk, cream, butter,
flour, and nutmeg)
Smoked Ham
Thyme
Granulated garlic
Salt and pepper
My Mad Method
Ready to serve!!
Grade 300g extra sharp cheddar cheese
Grade 100g Parmesan cheese, optional
Add cheese to 8dl sauce béchamel
flavored with granulated garlic, thyme, salt and pepper to taste
Mix to melt, blend and emulsify
Fold sauce and cooked pasta together, I
am adding ham (optional)
I brown mine off to order in a gratiné
form, but you can eat as is bake it, brown under a broiler or chill it then deep fry it if you
like
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